Poulet au Blanc

• 1 plump chicken
• 1 pint good white stock
• 12 mushroom caps

Place chicken in an earthenware casserole. Add enough stock (veal or chicken, or a combination of the two) to half-cover chicken. Cover exposed part of chicken with a piece of buttered paper; place lid on casserole and simmer in a moderate oven for about an hour, or until chicken is tender.

Simmer mushroom caps in 2